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Homemade Butter Croissants

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Delicious buttery croissants with flaky layers that bring a touch of French elegance to your breakfast table.

Ingredients

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  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled and divided
  • 1 cup milk, warm
  • 2 teaspoons active dry yeast
  • 1 large egg (for egg wash)

Instructions

  1. Activate the yeast by mixing it with warm milk and letting it sit for 5-10 minutes until frothy.
  2. Combine flour, sugar, and salt in a large mixing bowl.
  3. Add the yeast mixture to the dry ingredients and mix until a dough forms.
  4. Knead the dough for about 5-7 minutes until smooth and elastic. Let it rise in a warm place for 1 hour or until doubled in size.
  5. Roll out the dough into a large rectangle on a floured surface.
  6. Layer half of the chilled butter on one half of the dough; fold the other half over to cover the butter.
  7. Roll out the dough again to incorporate the butter through a series of folds, repeating the process to create layers.
  8. Cut the dough into triangles, roll each triangle tightly from the base, and place on a baking sheet.
  9. Let the croissants rise for about 30-40 minutes until puffy.
  10. Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg.
  11. Bake for 15-20 minutes or until golden brown and flaky. Allow to cool slightly before serving.

Notes

Patience is key during rising times for flavor development, and keep the butter chilled for best layering.

Nutrition

Find it online: https://doughgirlbylea.com/butter-croissants-from-scratch-recipe/

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